Friday, March 18, 2011

cake, burger, salad, laksa, mini scalloped potatoes!


I realised that I never posted photos of my beetroot cake after I cut into it!

Nor did I ever mention that it was seriously the greatest chocolate cake I have ever made (and I make cakes VERY OFTEN)!

Imagine the most moist, chocolatey, sweet, perfect cake ever - and you're a little close to what it tasted like :p

After I ate my first piece I was just in shock from the beauty of it!


so moist!

Now.. some food I've made lately:


Burger of doom. Cracked wheat rissole on a toasted turkish bread roll, with tomato, avocado, mushrooms and baby spinach. BIG!


A big fresh salad with a cuppa vanilla t, and crackers spread with pesto, olive tapenade and walnut "pate".


Spicy soy hokkien noodles for mah muffin.


Home-made laksa for the bug (muffin isn't a lover of coconut like me! hence his soy noodles)


Side by side dinners. I fried the tofu, onion, garlic, lemongrass, chili, capsicum, tomato, mushroom etc all together and then separated the noodles and made the soy sauce in one pan and the laksa in another - 

THATS HOW KIND I AM! 
TWO DINNERS! 
(just kidding, my mum used to do that allllll the time hahaha)


The beginning of perfect tiny scalloped potatoes in my perfect tiny pots.


Perfect pots baked fresh outta the oven!


Just like popart! 

Perfect mini scalloped potatoes.
Makes four mini pots.

3 large dirty taters (starchy ones), sliced super thin
1 small onion, sliced super thin
1 sprig rosemary, finely smooshed
1 vegie stock cube
1/4 cup water
1/2 cup (ish) skim milk
1 Tablespoon cold butter
S+p
1/2 cup grated cheddar cheese (optional)

Preheat your oven to 200C. 

Rub cold butter around the edges and bottom of your ceramic pots.

Slice taters and onion super thin. I used a food processor with a slicing attachment, although a mandolin or a knife would do!

Heat the water and stock cube in a saucepan until dissolved. Add milk, rosemary and salt and pepper - bring to the boil and switch off. 

Layer your taters and onions alternately and top with a little extra butter and the grated cheese. 

Pour the hot liquid into the pots, don't worry if it doesn't fill it - half way is fine.

Put the mini lids on and bake until soft (but not mooshy) ... about 45 mins... to be honest I didn't pay attention and just baked with mah nose and sense of smell! You'll know.

EAT! 


Nom. Nom. Nom.

3 comments:

  1. Sooooooooo much good food!
    That cake does look deliciously moist and yum.
    I havent made laksa before, but I love coconut milk, maybe I should give it a go. And I have been craving potato bake for weeks now :S

    Rose

    ReplyDelete
  2. The cake was mind blasting! I used charmaine solomons laksa paste and its all vegan - it was delish :D

    ReplyDelete
  3. oh man - I am so hungry right now
    want.cake!

    ReplyDelete

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